Panna Cotta with Tomami

#1

vegetarian

dessert

easy

Jörg Lehmann

INGREDIENTS FOR 4 PERSONS

• 140 ml whipping cream
• 210 ml milk
• 2 g agar-agar
• 1 tbsp. Tomami #1
• 3 tbsp. blueberry jam
• 3 tbsp. port wine
• pepper
• hazelnuts and blueberries for decorating

INSTRUCTIONS

Heat the whipping cream, milk, agar-agar, Tomami #1 and blueberry jam on a low heat, stirring constantly. When the mixture starts to boil, immediately remove the pan from the heat. Add the port wine and stir. Pour the mixture into glasses and place in the refrigerator until the panna cotta has set. Grind the pepper, wash and dry the blueberries, cut the hazelnuts into small slices. Decorate with the ground pepper, blueberries and hazelnuts.
A Tomami recipe by Risa Nagahama, photographed by Joerg Lehmann.